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pumpkin maple pull-apart bread with whiskey sauce

(2)
lindseyallyn avatar
Blue Ribbon Recipe by
Lindsey Cook
@lindseyallyn
Dallas, TX

Yummy bread with lots of warm, fall flavors. I took this to my office, and it was devoured. You can omit the whiskey to make it a little more kid-friendly if you are concerned about the alcohol. Making the bread is time-consuming, but the final result is well worth it!

Blue Ribbon Recipe

This pumpkin maple pull-apart bread is a little bit of a process, but the flavor will make you forget all of the work. The bread is packed with warm spices and reminds us of monkey bread. Slightly sweet, the filling is like a cinnamon roll filling and is packed with fall spices (cinnamon, nutmeg, and allspice). The glaze has robust brown sugar and whiskey flavors. It pulls all of the flavors together. A wonderful dessert or snack with a cup of tea. Your kitchen will smell like fall while baking.

— The Test Kitchen @kitchencrew
(2)
yield 12 serving(s)
prep time 3 Hr
cook time 45 Min
method Bake

Ingredients For pumpkin maple pull-apart bread with whiskey sauce

  • FOR THE DOUGH
  • 2 Tbsp
    butter, unsalted
  • 1/2 c
    milk, 2%
  • 1/4 c
    white sugar
  • 1 pkg
    yeast
  • 1 c
    pumpkin puree
  • 1/4 c
    brown sugar
  • 1 tsp
    salt
  • 2 1/2 c
    all-purpose flour
  • 2 Tbsp
    all-purpose flour, extra just in case
  • FOR THE FILLING
  • 2 Tbsp
    butter, unsalted
  • 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 2 Tbsp
    heavy cream
  • 1 Tbsp
    maple syrup
  • 1 tsp
    vanilla extract
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    ground allspice
  • FOR THE GLAZE
  • 2 Tbsp
    butter, unsalted
  • 1/4 c
    brown sugar
  • 1 Tbsp
    heavy cream
  • 1 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • 3/4 c
    powdered sugar
  • 1 Tbsp
    whiskey, optional

How To Make pumpkin maple pull-apart bread with whiskey sauce

  • Brown 2 Tbsp butter.
    1
    In a saucepan, brown 2 Tbsp butter. You want it to have a nutty aroma and have brown flecks in it.
  • Slowly add milk.
    2
    Remove from heat and slowly (very slowly) pour in milk. Stir together. Then pour the mixture into the bowl of a stand mixer. Allow to sit for about 15 minutes until the temperature reaches about 105 degrees.
  • Add sugar and yeast to the cooled mixture.
    3
    Once cooled, add in 1/4 cup white sugar and a package of yeast. Let it sit for 10 minutes until foamy.
  • Add pumpkin, brown sugar, salt, and 1 1/2 cups flour; mix.
    4
    Add pumpkin, brown sugar, salt, and about 1 1/2 cups of flour. Mix together with a dough hook attachment.
  • Add remaining flour.
    5
    Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky. I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons are for.
  • Place dough ball in an oiled bowl to rise.
    6
    Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
  • For the filling, brown butter and add both types of sugar, maple syrup, vanilla, and cream.
    7
    While the dough is rising, prepare the filling. Start by browning another 2 Tbsp of butter. Once brown, add in white sugar, brown sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
  • Knead the risen dough for several minutes.
    8
    Once the dough has risen, place the dough ball onto a clean, floured surface. Knead for several minutes.
  • Roll the dough into a rectangle and spread the filling on top.
    9
    Then roll the dough out into a large rectangle. Spread the filling over the top.
  • Cut the dough into 7 strips.
    10
    Cut the dough into 7 strips.
  • Stack dough strips and cut into smaller pieces.
    11
    Stack dough strips on top of each other. Then cut strips down the center, horizontally. Then into 6 pieces vertically, creating small pieces.
  • Place cut pieces into a greased loaf pan.
    12
    Once it is chopped into pieces, place them into a greased loaf pan. Cover and let rise for about 30 minutes.
  • Bake for 40 - 45 minutes.
    13
    Preheat the oven to 350 degrees F. Bake for 40 - 45 minutes. I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven.
  • Melt butter for the glaze; add sugar, cream, milk, vanilla, powdered sugar, and whiskey.
    14
    While it is baking, prepare the whiskey glaze. In a saucepan, melt 2 Tbsp butter (it does not need to be browned). Once it is melted, carefully add in brown sugar, cream, and milk. Stir until everything is combined. Remove from the heat and whisk in vanilla, powdered sugar, and whiskey, if using.
  • Pour glaze over the slightly cooled bread.
    15
    Remove the bread from the oven. Let it rest for 10 minutes and then remove it from the pan. Pour the whiskey glaze over the bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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